Bánh kẹo & Bakery

MAXINVERT® L 15000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used in the confectionary application for the sugar inversion.

FULL FAT SOY FLOUR - ENZYME ACTIVE is obtained by using best quality soybean seeds as raw material. Soybean go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally the process of grinding of flakes we get off white to light yellowish colour full fat soya flour. The entire process is performed under strict process parameters to retain the activity of natural enzyme like lipoxygenase, which is responsible for bleaching to improve whiteness of bakery products like bread, buns etc. Addition of full fat soy flour into various flour mixes, baking mixes improves in lightening the colour of finished products and also used for protein fortification. Functional / Nutritional Properties: Rich source of soy proteins & soy oil, excellent source soy lecithin, tocopherols, minerals, isoflavones etc; good source of dietary fibre, highly digestive and adulteration free, long shelf life & oxidative stability, acts as baking improver

GENUTINE® TYPE 310-C is a carrageenan standardized with sucrose.

GENU® PECTIN 150 USA-SAG type D slow set conf. is a high ester pectin extracted from citrus peel and standardized by addition of sucrose.